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    Home » Recipes » Recipes

    Gluten-Free Buckwheat Flour Brownies

    Published: Aug 9, 2021 · Modified: Aug 1, 2023 by Christy Faber · 21 Comments

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    These delightful gluten-free Buckwheat Flour Brownies combine the richness of chocolate with the unique nuttiness of buckwheat flour. With their fudgy texture and ultra-chocolatey flavor, they pair perfectly with a tall glass of ice-cold milk! Whether you follow a gluten-free diet or simply love exploring new flavors, these brownies will win your heart.

    Close up view of a buckwheat flour brownie on parchment paper with flakey salt sprinkled on top on a staged counter top with more brownies around.

    In my humble opinion, nothing beats the fudgy texture of these brownies. Geoff, my husband, couldn't get enough of them and devoured almost half the pan all by himself. I love the fact that they are sweetened naturally with coconut sugar and are completely gluten-free. If you're craving more buckwheat recipes, I highly recommend trying out my Buckwheat Banana Muffins.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Buckwheat Flour Brownies
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Buckwheat Recipes You'll Love
    • Recipe
    • Gluten-Free Buckwheat Flour Brownies

    Why You'll Love This Recipe

    • Gluten-free
    • Fudgy texture
    • Rich chocolate flavor
    • Naturally sweetened with coconut sugar and you can even choose chocolate chips that are sweetened with stevia or dates
    • Buckwheat flour is a more nutritious flour option
    • Customizable -- try all sorts of different brownie add ins! (suggestions below)
    • Freezer friendly!

    Ingredients

    Ingredients to make buckwheat brownies in mixing bowls on a countertop.
    • Buckwheat flour - I use a whole grain buckwheat flour.
    • Sea salt - enhances the flavor of the other ingredients. I recommend unrefined grey salt such as Maison Orphee.
    • Cocoa powder - use a good quality and unsweetened cocoa powder.
    • Melted butter - unsalted is best.
    • Chocolate chips
    • Eggs - pick large size.
    • Coconut sugar - a healthier alternative to refined sugar.
    • Brewed coffee - this brings out the chocolate flavor in the brownies but you could sub for equal amounts of milk or water if you prefer.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Replace melted butter with melted coconut oil to make the brownies dairy-free.
    • Use dairy-free chocolate chips or chop a dairy-free chocolate bar into chunks.
    • You can sub the coconut sugar for brown sugar if that's what you have on hand.
    • Try adding a nut butter swirl
      6 tablespoon peanut butter
      2 tablespoon maple syrup
      Pinch of salt

      (Mix these ingredients together in a small bowl, dot the mixture over the brownie batter in the pan and swirl it through)
    • Add various nuts for crunch: walnuts, pecans, peanuts or crushed pretzels.
    • Try adding peppermint extract (1 tsp)
    • Top the brownies with a homemade chocolate icing 
    • Top with flakey salt if desired.
    • Stir in dried fruits like cherries, cranberries, or chopped dates for a burst of sweetness and texture.

    I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

    How To Make Buckwheat Flour Brownies

    Here are the step-by-step instructions to make this recipe.

    Step 1: Preheat the oven and stir together dry ingredients.

    Preheat the oven to 350 degrees F and prepare an 8x8 pan by lining with parchment paper or brushing with butter.

    In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.

    Dry ingredients in a mixing bowl with a whisk ready to combine.

    Step 2: Melt butter and chocolate and combine with other wet ingredients.

    In a medium saucepan, melt butter and 1 cup of chocolate chips together.

    In a medium-size bowl, whisk eggs and coconut sugar together and add in the melted butter and chocolate and brewed coffee once it has cooled slightly.

    Pouring melted butter and chocolate from a pot into other wet ingredients in a mix bowl to combine.

    Step 3: Combine dry and wet ingredients.

    Combine the dry ingredients and wet ingredients, stirring gently until no dry clumps remain. 

    Dry ingredients laying on top wet wet ingredients in a ceramic mixing bowl.

    Step 4: Add chocolate chips.

    Stir in ½ cup of chocolate chips.

    Whisking chocolate chips into batter.

    Step 5: Pour batter into pan.

    Pour brownie batter into the parchment paper lined 8x8 pan and smooth out the top of the batter with a spatula.

    Pouring batter from mixing bowl into lined baking pan.

    Step 6: Bake the brownies.

    Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.

    Lined pan with brownie batter in it on a staged countertop ready to go in the oven.

    Expert Tips

    • To measure flour correctly for perfect brownies, fluff the flour with a spoon or whisk. Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim. Level off the excess flour with a straight-edged implement, like a knife. 
    • Coffee enhances the flavor of chocolate, but if you don't have brewed coffee on hand, you can dissolve a teaspoon of instant coffee or espresso powder in hot water.
    • My favorite way to have brownies is with a nut or seed butter swirl. 
      To add a swirl: In a small bowl stir together 6 tablespoon of tahini, 2 tablespoon maple syrup and a pinch of salt. Drop 6 equally placed dollops of the tahini mixture on the brownie batter.  Using a chopstick or a thin utensil, slowly swirl the tahini mixture around to create a beautiful swirl pattern on the brownies.
    • Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to achieve clean, neat slices. For cleaner cuts, you can refrigerate the brownies for a short while before slicing.

    Recipe FAQs

    Is buckwheat flour gluten free?

    Yes, buckwheat flour is gluten-free. Surprisingly, buckwheat is closely related to the rhubarb plant. Buckwheat is not a grain at all!

    What are the health benefits of buckwheat flour?

    Buckwheat flour is very nutritious! Buckwheat is higher in protein and fibre than all-purpose flour or even oat flour. 1 cup of buckwheat flour contains 15 grams of protein and 12 grams of fibre according to (Nutritional Value). It contains good amounts of potassium, magnesium and B vitamins. It’s naturally gluten-free and typically easier for most individuals to digest.

    Where can I buy buckwheat flour?

    Buckwheat flour can be purchased at most major grocery stores (typically found in the health or gluten-free section) I purchased “Bob’s Red Mill” Buckwheat flour at my local grocery store. If you can’t find it locally you could order it online from the Bob’s Red Mill website or find it at a specialty health food store.

    Stack of buckwheat brownies with parchment paper under each piece, stacked 5 high with chocolate chips and flakey salt sprinkles around on a staged counter top.

    Storage

    Room Temperature

    Allow the brownies to cool completely after baking. Place the brownies in an airtight container or cover the pan tightly with plastic wrap and enjoy within 3 days.

    Fridge

    Allow the brownies to cool completely after baking. Place the brownies in an airtight container or cover the pan tightly with plastic wrap and enjoy within 5-6 days. I love the texture of these brownies when they're fresh out of the fridge. These brownies also freeze well and keep in the freezer for up to 3 months.

    More Buckwheat Recipes You'll Love

    • Buckwheat Flour Chocolate Banana Muffins
    • Gluten-Free Buckwheat Crepes
    • 22 Incredible Buckwheat Flour Recipes
    • Chocolate Buckwheat Crepes

    Did you make this recipe? Let me know!
    Leave a review or comment below!

    Recipe

    Gluten-Free Buckwheat Flour Brownies

    Christy Faber
    These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice cold milk. In the big wide world of brownie recipes, you have three texture options:  chewy, cakey or fudgy. These brownies are fudgy! In my opinion, fudgy really is the best brownie texture. This recipe is sweetened with only coconut sugar and semi-sweet chocolate chips.
    5 from 15 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr
    Course Dessert, Snack
    Cuisine American
    Servings 16 Brownies
    Calories 253 kcal

    Equipment

    • 8x8 Baking Pan

    Ingredients
      

    Dry Ingredients

    • ½ cup buckwheat flour
    • ½ teaspoon sea salt
    • 1 tablespoon unsweetened cocoa powder
    • ½ cup chocolate chips 

    Wet Ingredients

    • 1 cup melted butter
    • 1 cup chocolate chips to melt
    • 2 large eggs at room temperature
    • 1 cup coconut sugar
    • ¼ cup brewed coffee

    Instructions
     

    • Preheat the oven to 350 degrees F and prepare an 8x8 inch pan by lining with parchment paper or brushing with butter.
    • In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.
      ½ cup buckwheat flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon sea salt
    • In a medium saucepan, melt butter and 1 cup of chocolate chips together.
      1 cup melted butter, 1 cup chocolate chips
    • In a medium size bowl, whisk eggs and coconut sugar together and then add the brewed coffee and mix again. Add in the melted butter and chocolate when it has cooled slightly.
      2 large eggs, 1 cup coconut sugar, ¼ cup brewed coffee
    • Combine dry ingredients with wet ingredients and stir until no dry clumps remain.  Stir in ½ cup of chocolate chips.
      ½ cup chocolate chips 
    • Pour brownie batter into the prepared 8x8 inch pan. Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.

    Notes

      • To measure flour correctly for perfect brownies, fluff the flour with a spoon or whisk.  Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim.  Level off the excess flour with a straight-edged implement, like a knife. 
      • Coffee enhances the flavor of chocolate, but if you don't have brewed coffee on hand, you can dissolve a teaspoon of instant coffee or espresso powder in hot water.
      • My favorite way to have brownies is with a nut or seed butter swirl. 
        To add a swirl: In a small bowl stir together 6 tablespoon of tahini, 2 tablespoon maple syrup and a pinch of salt. Drop 6 equally placed dollops of the tahini mixture on the brownie batter.  Using a chopstick or a thin utensil, slowly swirl the tahini mixture around to create a beautiful swirl pattern on the brownies.
      • Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to achieve clean, neat slices. For cleaner cuts, you can refrigerate the brownies for a short while before slicing.
     

    Nutrition

    Calories: 253kcalCarbohydrates: 24.3gProtein: 2.6gFat: 17gSaturated Fat: 10.8gCholesterol: 57mgSodium: 162mgPotassium: 102mgFiber: 1gSugar: 20.3gCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

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    Reader Interactions

    Comments

    1. Wayne W. says

      May 06, 2023 at 9:45 pm

      Made these tonight. Discovered some buckwheat flour that needed to be used. Doubled the cocoa powder and added 2 Tbsp of espresso powder.

      Must stop typing now. The drool and chocolate are ruining my keyboard.

      Reply
    2. Helen says

      February 22, 2023 at 3:16 pm

      5 stars
      Tastes great!!! I forgot to add oat milk (instead of cold brew)… so don’t make my mistake, lol. They’re a little sandy from my mistake, but we still love them and will try again!

      Thanks, Christy!

      Reply
    3. Leah Sugarman says

      February 12, 2023 at 6:37 pm

      5 stars
      These came out perfectly. The addition of the tahini swirl was so pretty and delicious.

      Reply
    4. Hayley Dhanecha says

      August 22, 2022 at 4:35 am

      5 stars
      I use buckwheat flour in my cooking a lot, but never tried baking brownies with it, your recipe sounds so delicious and doable. Can't wait to bake over the weekend for my baby brother's birthday 🙂

      Reply
    5. megane says

      August 20, 2022 at 8:58 am

      5 stars
      These brownies were so good. I am already planning on making them again next weekend with the kids.

      Reply
    6. Tammy says

      August 19, 2022 at 2:45 pm

      5 stars
      OH I love this! I love that its gluten-free...cannot wait to give it a try. The buckwheat adds such a nice flavor to these I'm sure.

      Reply
    7. Tracy says

      August 19, 2022 at 12:45 am

      5 stars
      These are so incredibly fudgy and delicious! No need for gluten, that's for sure! My kids absolutely loved them!

      Reply
    8. Sean says

      August 17, 2022 at 11:15 pm

      5 stars
      This recipe was so good and I will be making it again soon. I have never used buckwheat in a brownie before.

      Reply
    9. Erica Leigh says

      August 17, 2022 at 8:01 pm

      5 stars
      Thanks for sharing this recipe this is a great gf brownie recipe. I have made many gf ones in the past but never tried doing one with buckwheat. I really loved this one the coffee add was great! Will definitly be making it again.

      Reply
    10. Veronika says

      August 17, 2022 at 7:28 pm

      5 stars
      These brownies look amazing! Buckwheat flour has always been my go-to gluten-free flour, it always works so well! Can't wait to make these.

      Reply
    11. Amy Carlson Miesel says

      June 27, 2022 at 11:59 am

      Thank you for this recipe! I made a larger batch in a 9x12 pan, adding 1/2 each minced zucchinni and chopped walnuts. Due to a pantry shortage, in the dry ingredients I used 1/2 c. chocolate chips, 1/4 c. white chocolate chips, and a bit extra cocoa. As soon as the brownies finished baking, I sprinkled flaked salt atop them. I call them the Best Damn Brownies; I'm sending them in a care package, and hoping they wil be a small blessing. (Mixed messages here, I know. Why be simple?)
      Anyway, thank you again for the recipe. I plan on baking these again, with my modifications, planned and unplanned included.

      Reply
    12. Valery Brown says

      February 18, 2022 at 8:46 am

      5 stars
      There is nothing like biting into a brownie and knowing you can eat three more and still feel fantastic! Thank you for this recipe which provides option to so many !
      They look absolutely incredible!
      I love all your recipes!

      Reply
    13. Meg says

      September 19, 2021 at 8:41 am

      5 stars
      Mmmmmm! So nice to have a gluten free option that tastes great!

      Reply
      • Christy Faber says

        October 13, 2021 at 10:29 am

        It's good to have a tasty gluten free brownie recipe up your sleeve!

        Reply
    14. Kristy says

      August 18, 2021 at 11:12 pm

      Thanks for sharing a healthier brownie recipe...can't wait to try it!

      Reply
      • Christy Faber says

        September 08, 2021 at 9:41 am

        Hope you love them!

        Reply
    15. Kirby says

      August 18, 2021 at 9:21 pm

      5 stars
      These brownies were absolutely perfect! I love buckwheat anything and these did not disappoint!

      Reply
      • Christy Faber says

        September 08, 2021 at 9:40 am

        So glad to hear it!

        Reply
    16. Kathryn says

      August 13, 2021 at 12:50 am

      5 stars
      Amazing recipe!!!!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:08 pm

        Thank you for trying it!

        Reply
        • Julie says

          September 19, 2021 at 1:58 pm

          5 stars
          I have never baked with buckwheat before. This recipe is definitely an inspiration to remedy that situation!

          Reply
    5 from 15 votes (1 rating without comment)

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    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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